Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening of meal prepping, use precut vegetables from the produce section.

Photo by: Becky Luigart-Stayner

YIELD: 16 servings (serving size: 2 tablespoons)

COURSE: Appetizers, Dips/Spreads

Ingredients

3/4 cup plain fat-free yogurt

1/2 cup finely chopped red onion

3 tablespoons chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño pepper

2 tablespoons fresh lime juice

1 tablespoon ground cumin

1/2 teaspoon salt

3 ripe peeled avocados, seeded and coarsely chopped

1 garlic clove, minced

Preparation

Place all the ingredients in a food processor or blender, and process until smooth.